VEIKOKO SKIN SKARAS ME TIRI - You have to try this dessert, which combines lush, ripe summer fruit, cured meat, and a melting slice of rich cheese. It's sweet and salty, silky and satiny, a whole range of textures in one bite. Cutting the fruit in half and grilling it lightly brings out all its flavor. When you layer on the prosciutto, drape it in such a way that you can see a glimpse of fruit on either side of the meat.
1. Prepare a fire in a charcoal grill or preheat a gas grill.

2. Brush each apricot half with olive oil and sprinkle with salt and pepper. Place on a hot area of the grill for 1 minute on each side, to lightly grill-mark the apricots. Remove from the grill when they're just warm and place on a warmed platter. Drape the prosciutto lightly over the apricots so you can see a bit of the fruit. Lay the pieces of cheese over the prosciutto. Lightly drizzle olive oil over the fruit, cheese, and prosciutto and serve immediately.
* 8 Ripe but firm Apricots (halved and pitted)
* 8 Paper-Thin Slices Prosciutto (cut in half crosswise)
* ½ Cup Kasseri Cheese (or other Sheep's Cheese shavings)
* Extra-Virgin Olive Oil (for brushing and drizzling)
* Kosher Salt (to taste)
* Freshly Ground Black Pepper (to taste)